Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or non-stick spray to prevent sticking.

In a large mixing bowl, cream together the softened butter and granulated sugar using a whisk until light and fluffy. This process incorporates air into the mixture, helping the bread rise.

Add the eggs one at a time, mixing well after each addition. This ensures that the eggs are fully incorporated, which contributes to the structure of the bread.

Stir in the yogurt, lemon zest, and lemon juice until well combined. The yogurt adds moisture and a slight tang, while the lemon enhances the flavor.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour.

Gradually add the dry ingredients to the wet ingredients, mixing gently with a rubber spatula until just combined. Be careful not to overmix, as this can lead to a dense bread.

Fold in the fresh blueberries gently to avoid breaking them. This will ensure that the blueberries are evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and smooth the top with the spatula. Sprinkle a little extra sugar on top for a sweet crust.

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven.

Once baked, remove from the oven and let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar if necessary.

Once the bread has cooled completely, drizzle the glaze over the top. Allow the glaze to set for a few minutes before slicing.